Delicious muffuletta makes no apologies

There's a reason Taste of Home is the largest-selling cooking magazine in the country.It's filled with the kind of everyday, uncomplicated recipes that we all use. While other magazines may tout organic greens and grass-fed beef, Taste of Home doesn't apologize for the can of cream of mushroom soup, pouch of shredded cheddar cheese or other basic grocery store ingredients that are common to its recipes.It's that attitude that makes the brand's cookbooks so popular.The latest book, "Taste of Home Recipes Across America," is now on store shelves. With more than 735 recipes submitted by readers, it's a large compilation of regional favorites from across the country, including this recipe.This is great for an easy supper or for taking to a tailgate party.Free to substitute ham or any other Italian meats such as capicola or mortadella.Deluxe muffuletta2/3 cup pimento-stuffed olives, chopped1 can (4 1/4 ounce) chopped ripe (black) olives6 tablespoon shreddedParmesan cheese1/4 cup Italian salad dressing2 teaspoon minced garlic1 round loaf (1 pound) Italian bread 1/2 pound sliced deli turkey1/4 pound sliced Swiss cheese1/4 pound thinly sliced hard salami1/4 pound sliced provolone cheese1/4 pound thinly sliced bolognaIn a small bowl, combine the first five ingredients; set aside.Cut the bread in half horizontally; carefully hollow out the top and bottom, leaving a 1-inch shell (save insides of bread for another use).Spoon half of the olive mixture over bottom half of bread. Layer with turkey, Swiss cheese, salami, provolone cheese, bologna and remaining olive mixture. Replace bread top. Cut into six wedges.Makes 6 servings."Taste of Home Recipes Across America"

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.